Grilled coral fish

Ingredients

• 4-5 pieces of coral reef fish
• Yellow spices: 1/2 teaspoon
• Curry spices: 1/2 teaspoon
• salt to taste
• Amount of oil paint needed (for cooking)
• Approximately 1.5 cups of chopped onions
• 1 teaspoon of finely chopped Allium sativum (garlic)
• Fresh green bell peppers, 1 to 2
• Ground ginger: 1/2 teaspoon
• 1/4 teaspoon of finely chopped garlic
• Saffron: about 1/2 teaspoon (or slightly less)
• Ground spices: 1/2 teaspoon
• Ground cumin: 1/2 teaspoon (approximately)
• tomato: 1 (cut into pieces)
• Fresh, chopped parsley, 1/4 cup (about 30 grams)
• Two fresh green chili peppers
• To taste
• Warm water, to the desired amount (about a cup and a half)

First, thoroughly rinse the pieces of coral fish under clean water.

Next, place them in a sieve or on a cotton cloth to remove excess water.

Make sure there is no sign of water on the fish.

Now, thoroughly mix the fish with a quarter teaspoon of salt, a quarter teaspoon of turmeric powder, and a quarter teaspoon of chili powder.

Place a pot or container on the stovetop and heat the amount of fat needed.

Once the fat is hot, gently add the seasoned fish.

Cook both sides of the fish over medium heat until they are nicely browned and have a reddish hue.

Once cooked, remove the fish from the pot and place it in a separate container.

Next, gradually add the chopped garlic, chopped onion, and fresh chili peppers, all cut into slices, to the warm oil.

Once the onions are lightly golden, add the ginger powder and garlic.

Add a small amount of water to prevent the spices from burning.

Next, in a separate bowl, combine the turmeric, chili powder, cumin powder, cilantro powder, and salt, and cook all the ingredients together for a period of time.

Add the spices to a pan over medium heat, and gradually add water (about 1 cup) in small increments.

Add the water in several stages (2 to 3 times) to ensure the spices are properly cooked.

Once the spices have been added and the oil paint begins to thicken, place the pre-cooked fish in the pan.

After a minute, gently turn the fish over.

Next, cover the container with a lid and add the remaining half-cup of lukewarm water.

Cook over medium heat for 5 to 8 minutes, allowing the spices to fully penetrate the fish.

After a while, remove the lid from the container and evenly distribute the chopped tomatoes, chopped herbs de Provence, and fresh chili peppers over the fish.

Once the fish stock begins to boil and bubbles rise to the surface, turn off the heat.

Before serving, cover and let it rest for 3 to 5 minutes.